Episode Notes for the Share Your Secrets Podcast Season 3, including useful links to resources.
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
Serves |
1 |
Prep time |
5 minutes |
Cook time |
25 minutes |
An easy lunch or dinner which can be topped with various of toppings to your liking. Cooking them in the microwave halves cooking time.
1 | russet or baking potato |
1 tbsp | olive oil |
1 tsp | butter |
salt and pepper, to taste |
1. Wash the potatoes, removing any dirt and impurities.
2. Using a fork, stab the potatoes 4 times on each side. This will allow steam to escape whilst cooking and prevent any explosions!
3. Put the potatoes onto a plate and into the microwave. Cook on full power for 5 minutes.
4. Flip the potatoes over, using caution as they’ll be hot. Again on full power, cook for further 3 minutes if cooking 1 potato. If cooking more than one, cook for 5 more minutes instead.
5. When cooked through, a fork should be able to easily pierce through right to the centre. If they aren’t fully cooked, microwave again for 1 minute bursts.
6. Season the skin with salt and pepper.
7. Let the potato rest for 2 minutes then using a knife, slice down the middle and top with butter.
To achieve a golden, crispy skin. Place the potatoes in oven at 220°C/200°C fan/gas 7 for around 10 minutes or until the skin is as crispy as you like it.
Why not try a creamy mushroom topping, chickpea dahl or a spicy tuna filling?
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.